Ingredients for Weekend Brunch Eggs And Sausage Casserole
- 6 tablespoons butter
- Fresh Garlic
- ½ cup grated Parmesan cheese
- 1 pound pork sausage
- Italian Bread
- 6 large eggs
- Half And Half Cream
- Salt
- Black Pepper
- 2 tablespoons chopped green onions
- Cheddar Cheese
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How to Make Weekend Brunch Eggs And Sausage Casserole
- Preheat oven to 350°F (175°C).
- Generously grease a 13x9-inch baking dish with 2 tablespoons of butter.
- Cook 1 pound of pork sausage in a skillet, breaking it up into large pieces, until browned. Drain any excess fat and set aside to cool.
- In a small bowl, combine 4 cloves of minced garlic and 4 tablespoons of softened butter with ½ cup grated Parmesan cheese.
- Slice a 1-pound loaf of bread in half lengthwise.
- Spread a thin layer of the garlic butter mixture on both cut sides of the bread.
- Arrange the two bread slices side by side in the bottom of the prepared baking dish.
- Sprinkle the cooked sausage evenly over the bread.
- In a large bowl, whisk together 6 large eggs, 1 cup heavy cream (or half-and-half), and 2 tablespoons chopped green onions until frothy (about 3 minutes). Stir in ½ cup of shredded cheddar cheese.
- Pour the egg mixture evenly over the sausage and bread.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- At this point, you can cover the casserole tightly with plastic wrap and refrigerate for up to 12 hours.
- If refrigerating, remove from refrigerator 30 minutes before baking.
- Bake covered with a large piece of buttered aluminum foil for 30 minutes.
- Carefully remove the foil and bake for an additional 20-30 minutes, or until the top is puffed and the eggs are set and cooked through. Add cooked crumbled bacon to the top during the last 10 minutes of baking.
- Let stand for 10 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
8g
Fat
137g
Carbs
7g
